Sauces, butters, mustards, pickles, preserves – condiments add zest, colour and interest to our plates. And you’ll feel so proud when you make your own! Here are some of my favourite condiment recipes.
Acar (Indonesian Pickles) Like this recipe? You’ll love my online Indonesian cooking class! Acar are the slightly sweet, sour, spicy pickles that accompany almost every meal in Indonesia. They’re popular in Malaysia, Singapore and Brunei as well and are similar to Indian achar and Thai ajat. Acar keeps well in the fridge for several months […]
Satay Paste Like this recipe? You’ll love my online Indonesian cooking class! This recipe makes enough satay paste to marinate 3kg of meat. You could make a smaller quantity, but what are you going to do with the other half of the chilli? This is the basic marinade for any type of satay – chicken, […]
Quick Kimchi Like this recipe? You’ll love my online Asian Home Cooking cooking class! Kimchi, Korean spicy pickled cabbage, is a great side dish with almost anything. Cabbage ferments quickly, especially if you start it off at room temperature for a day. Kimchi is even delicious eaten as soon it’s made, without waiting for it […]
Sambal Goreng (Fried Chilli Paste) https://youtu.be/IHdQF4za4nw I love having good condiments on hand to add flavour to quick and easy meals. In Southeast Asia that’s often a sambal, and sambal goreng is one of the easiest and tastiest. Sambal means ‘chilli’ and goreng means ‘fried’ and I use this fried chilli paste in mee goreng […]
Nyonya Curry Paste My Singaporean friend, Audra Morrice, taught me to make this classic Nyonya curry paste. She explained that it can be tricky making curry pastes in a smaller quantity than this, so it’s best to make the full amount then, if you don’t need it all, freeze half for a quick meal later. […]
Advieh (Persian Spice Blend) Advieh, Persian cuisine’s all-purpose spice mix, is a blend of equal quantities of earthy warm spices, with the aromatic lift of dried rose petals. Cooks usually grind up a batch from whole spices and store it in an airtight jar to have on hand for seasoning dishes from soups to stews. […]
Laksa Paste Laksa paste is the soul of any laksa, get this right and everything else is just assembly. The turmeric, ginger and galangal provide much of the flavour, peel them gently with a small knife rather than a vegetable peeler so you don’t lose too much flesh. The belacan (Malaysian shrimp paste) is best […]
Prickly Ash Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Sichuan peppercorns, those wonderfully numbing little nuggets that are essential to Sichuanese food, aren’t a true pepper but a similar-shaped dried fruit from the prickly ash tree (Zanthoxylum piperitum). This spice has a great aroma, which is amplified by roasting […]
Cumquat Sambal I’ve eaten Cheong Liew’s cumquat sambal many times. He served it with barbecued hogget at a barbecue for Franz’s 55th birthday and he and Franz served it with lamb cutlets to thousands of people over 2 days at a James Beard festival in New York. Cheong’s given me the recipe several times and […]
Fresh Fruit with Spicy Thai Salt I was reminded of this classic Thai dish at Viand, when Annita Potter served a simple pre-dessert of pomelo segments alongside a little mound of ground salt, sugar, chilli and kaffir lime. I’ve bought sliced pineapple from Asian grocery stores with a little pod of the salt-sugar-chilli combo, but […]
